Capsaicin, the pungent compound found in chili peppers, elicits the sensation of spiciness by interacting with 𝘵𝘳𝘢𝘯𝘴𝘪𝘦𝘯𝘵 𝘳𝘦𝘤𝘦𝘱𝘵𝘰𝘳 𝘱𝘰𝘵𝘦𝘯𝘵𝘪𝘢𝘭 𝘷𝘢𝘯𝘪𝘭𝘭𝘰𝘪𝘥 1 (TRPV1) receptors. TRPV1 receptors are primarily responsible for detecting pain and changes in temperature (they are activated by temperatures above 43°C)

When capsaicin binds to these receptors, it induces a sensation of heat, even in the absence of a physical temperature increase.

The mechanism involves capsaicin binding to the receptor and opening ion channels, allowing an influx of calcium ions. This influx triggers the release of neurotransmitters, which convey the sensation of pain and heat to the brain.

The perception of spiciness is thus a result of the nervous system interpreting this sensory input as pain.

On the other hand, menthol, the compound responsible for the cooling sensation in minty flavors (think of a chewing gum), interacts with cold-sensitive receptors. These receptors, known as 𝘵𝘳𝘢𝘯𝘴𝘪𝘦𝘯𝘵 𝘳𝘦𝘤𝘦𝘱𝘵𝘰𝘳 𝘱𝘰𝘵𝘦𝘯𝘵𝘪𝘢𝘭 𝘮𝘦𝘭𝘢𝘴𝘵𝘢𝘵𝘪𝘯 8 (TRPM8), are activated by temperatures below 25°C.

When menthol binds to TRPM8 receptors, it induces a cooling sensation by opening ion channels and allowing an influx of calcium ions, similar to the mechanism of capsaicin but with a focus on cooler temperatures.

In short, the trigeminal nerve, responsible for conveying signals related to touch, temperature, and pain, plays a crucial role in transmitting these sensations to the brain.

While heat and cold sensations may not be classified as basic tastes, they significantly contribute to the overall flavour. experience

The activation of the trigeminal nerve by capsaicin and menthol demonstrates the intricate interplay between chemical compounds, receptors, and neural pathways that shape our perception of spiciness and coolness in the realm of taste and flavour